Directions:

Make a roux by cooking the flour and oil together over moderate heat (you must stir constantly so it will not burn) until golden brown. Add onion, celery, bell pepper, seasonings and half of the garlic. Cook until onion is transparent. Add tomatoes and tomato paste. Stir to mix well and cook for 5 minutes. Add water, bring to a boil, lower heat and simmer for 1 hour. Add crawfish tails and remaining garlic. Simmer for 15 minutes. Add parsley and onion tops. Cook for 5 minutes longer. Serve hot crawfish creole over fluffy steamed rice or your favorite pasta.